Molasses Cookie Recipe: How to Make 24 Soft Chewy Cookies
Introduction
Did you know that according to Google Trends, searches for cozy baked goods spike by over 60% during the fall and winter months? While chocolate chip cookies may dominate the year-round scene, there’s a nostalgic frontrunner that conquers the colder seasons—molasses cookies. Warm, spiced, and incredibly tender, these cookies balance robust flavor with melt-in-your-mouth softness. If you’ve been hunting for the perfect molasses cookie recipe that delivers 24 chewy, bakery-quality cookies every time, you’ve officially landed in the right kitchen.
This blog post dives deep into how to make these rich desserts with optimal softness, perfect spice ratios, and foolproof technique. Whether you’re a holiday baker or a year-round cookie lover, this easy and delicious molasses cookie recipe is going to be your new go-to.
Table of Contents
Ingredients List
Here’s what you’ll need to prepare these fragrant cookies loaded with flavor.
For the Dough:
- 2 1/4 cups all-purpose flour (can substitute with 1:1 gluten-free flour blend)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter, softened (swap with vegan butter if needed)
- 1 cup dark brown sugar, packed
- 1 large egg
- 1/4 cup unsulfured molasses
For Rolling:
- 1/4 cup granulated sugar (for that signature sparkle and subtle crunch)
Timing
Baking often feels like a weekend project, but these cookies defy that myth. You only need 30 minutes from start to finish, making it 20% faster than average cookie recipes which can take up to 45 minutes.
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25–30 minutes
Step-by-Step Instructions
Step 1: Mix Dry Ingredients (2 minutes)
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. This helps evenly distribute the spices, giving uniform flavor to each bite.
Step 2: Cream Butter and Sugar (3 minutes)
In a large mixing bowl, beat the softened butter and brown sugar on medium-high speed for about 2–3 minutes until light and fluffy. This step is critical for giving the cookies their chewy texture.
Step 3: Add Wet Ingredients (2 minutes)
Mix in the egg and molasses, beating just until combined. You’ll notice the dough deepen in color and thicken slightly — the signature signal of a great ginger molasses dough base.
Step 4: Incorporate Dry Ingredients (2 minutes)
Gradually add the dry mix into the wet ingredients. Stir on low speed until well combined. The dough will be sticky — that’s what you want!
Step 5: Chill (Optional but Suggested – 15 minutes)
Place the bowl in the refrigerator for 15 minutes. This prevents dough from spreading too much and helps develop rich, complex flavors.
Step 6: Roll and Coat (3 minutes)
Scoop out tablespoon-sized portions and roll them into balls. Then roll each ball in granulated sugar to give a sweet crunch on the outside.
Step 7: Bake (10 minutes)
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place dough balls 2 inches apart. Bake for 10 minutes or until the edges are set and the centers are puffy.
Step 8: Cool and Enjoy (5 minutes)
Let cookies sit on the tray for 2-3 minutes before transferring to a wire rack. They’ll continue to bake slightly from residual heat.
Nutritional Information
Each cookie contains approximately:
- Calories: 145
- Fat: 6g
- Carbohydrates: 22g
- Sugar: 13g
- Protein: 2g
- Fiber: 1g
Note: Values assume standard ingredients. Substitutions, especially lower-sugar or gluten-free versions, will alter these numbers.
Healthier Alternatives for the Recipe
- Replace 1/2 the butter with unsweetened applesauce to reduce fat content.
- Use coconut sugar instead of brown sugar for a lower glycemic index sweetener.
- Opt for whole wheat pastry flour for extra fiber.
- Try flax eggs (1 tbsp flax meal + 2.5 tbsp water) in place of eggs for a vegan version.
These substitutes maintain the chewy texture and strong molasses undertone while enhancing nutritional value.
Serving Suggestions
- Pair with warm spiced chai or vanilla latte for a cozy afternoon treat.
- Stack with a scoop of vanilla or cinnamon ice cream for a decadent cookie sandwich.
- Present on a platter with dried orange slices and cinnamon sticks for a festive vibe.
- Crumble over yogurt parfaits for a morning pick-me-up with texture.
Common Mistakes to Avoid
- Overbaking: These cookies should be soft. Pull them out as soon as the edges set, even if the middle looks slightly underdone.
- Skipping Chilling: If your kitchen is warm or humid, chilling ensures cookies don’t spread excessively.
- Using Blackstrap Molasses: While rich in nutrients, it’s too bitter for this recipe — always use unsulphured regular molasses.
- Measuring Flour Incorrectly: Scoop with a spoon and level with a knife. Too much flour = dry cookies.
Storing Tips for the Recipe
- Store in an airtight container for up to 5 days at room temperature. Place a slice of bread in the container to maintain softness.
- Dough can be chilled in advance for up to 72 hours.
- Freeze shaped dough balls for up to 3 months — just bake straight from frozen, adding 1-2 extra minutes.
Conclusion
Making the perfect molasses cookie recipe isn’t just about mixing ingredients — it’s about embracing tradition, precision, and creativity. Whether you’re baking these for a cookie swap, holiday gathering, or just for yourself (no judgment here), this chewy, spiced treat is guaranteed to impress. Don’t forget to try the healthier tweaks and let us know how you customize it! Share this recipe with friends and check out other nostalgic treats on our blog.
FAQs
Can I freeze these cookies after baking?
Absolutely! Let them cool completely, then freeze in a single layer before transferring to a container. Thaw at room temperature.
Is this similar to a ginger molasses cookie recipe?
Yes! This variation shares a spiced profile with a traditional ginger molasses cookie recipe, but with a bit more molasses for added richness and moisture.
Can I make it vegan?
Definitely. Use vegan butter and a flax egg. Double-check your sugar to confirm it’s bone char-free.
Why do my cookies go flat?
Possible reasons: dough didn’t chill, oven temperature was off, or baking soda was expired.
Can I substitute honey for molasses?
Technically yes, but you’ll lose the depth and chewiness unique to molasses. If swapping, use dark honey and expect a lighter texture.
